Ballymaloe House pumpkin soup with hazelnuts and parsley pesto
Serves
Fa 6 Class="fa
People
Time Prep
10
Minutes
Time Cooking
15
Minutes
CUISINE
COURSE
Starter
Method
Freshly With Salt Low And Coloured, 10–15 The Melt Sweat Butter Ground But Onions Heat Until Not Pumpkin And Add In A The Season Minutes Covered On Soft Saucepan, A The Pepper And
Correct Cream And Simmer Add Or Liquidise The Add Seasoning Hot And And Taste Tender The Vegetable Stock Homemade Until The Chicken
Preheat Oven To 180°c The
The Place For Roughly Chop Hazelnuts Off Hazelnuts Roast The Skins, Tea The 10 Minutes In A 5 Rub And Towel
And Into Add Oil The Taste Processor Little Seasoning Salt Pesto Correct Put The All Or Two, Ingredients A For The A The And Second Except Oil Whiz Food
Garnish Of Roasted And Drizzle The Hazelnuts Parsley Soup The Top With Pesto Over
Ingredients
Onion, Sliced 350g
Chopped 700g Pumpkin,
75g 50g Butter
1 L Vegetable 2 Stock
110ml Cream
Salt
Pepper
The for Parsley Pesto:
Only Parsley, (no 25g Stalks) Leaves
Peeled 1 And Garlic Cloves, Crushed 2
40g Cheese, Parmesan Grated
Nuts 25g Pine
75ml Extra Olive Oil Virgin
Salt
Method
Coloured, Season The On With 10–15 And Melt Saucepan, The Low In Pumpkin Covered Not The Butter Freshly Salt Soft A A Ground Minutes Sweat Add Onions And But Until And Heat Pepper
Simmer The Add Or Stock Cream Taste Add Hot Correct Liquidise The Homemade And Chicken Until Vegetable Seasoning And Tender And The
Preheat To 180°c The Oven
Tea The 5 Hazelnuts Towel Place The Off Hazelnuts Roughly Minutes Chop The And Rub For A In Roast Skins, 10
A Add Except And Pesto Whiz Or And Oil Salt Food For A The Correct Processor Seasoning Little The Second Oil Ingredients Two, Taste Into The Put The All
Top And Roasted Of With The Parsley Drizzle The Soup Hazelnuts Over Pesto Garnish